Recipes

Slightly bitter kale pairs perfectly with Dijon mustard and back bacon in this savory side dish. Pair it with roast chicken and potatoes for a comforting supper.

Prep Time: 10 minutesCook Time: 20 minutesYield: 4 Servings

Ingredients

3 lbs kale, washed, tough center stems removed, leaves coarsely torn

1 TB extra virgin olive oil

2 cups red onion, thinly sliced

1 6 oz package Canadian bacon, diced

1 tsp garlic, minced

1 TB cider vinegar

2 tsp Dijon mustard

¾ tsp salt

¼ tsp pepper

Instructions

Cook kale in a 6 quart pot of boiling salted water (4 quarts water, 1 tsp salt) for 7-8 minutes.Use a pair of tongs to push kale down into the water so it will all fit at once.Drain in a colander, pressing out excess water, and reserve.Heat oil in the same pot and sweat onion over medium heat, stirring frequently, until soft (~10 minutes).Add Canadian bacon and cook for 3 minutes to lightly brown. Stir in garlic and cook 1 minute.Add kale and use tongs to mix in with onions and bacon and thoroughly heat through.Stir in vinegar, mustard, salt, and pepper and serve.